Mini Pumpkin Bread Loaves

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5 from 2 votes

A sweet and moist bread filled with rich pumpkin flavor and spices.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American

Servings: slices or muffins

Calories: 137kcal

Author: Amanda Smallwood

Ingredients

Pumpkin Bread

1 can pumpkin puree
4 large eggs
1 cup canola oil
⅔ cup water
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger

Cinnamon Sugar Topping

⅛ cup granulated sugar maple sugar is also yummy here
½ teaspoon cinnamon

Instructions

Preheat oven to 350°. Arrange five, 2-cup loaf pans on a half sheet tray. Lightly grease each pan.
In a large mixing bowl, combine the sugar, flour, baking soda, cinnamon, nutmeg, cloves, and ginger.
In a medium mixing bowl, combine pumpkin puree, oil, and water. In a separate bowl, crack the four eggs and gently whisk together.
Pour the wet ingredients into the dry mixture. Mix about 50 times until the ingredients are well combined.
Scoop or pour into prepared pans.
Mix together the cinnamon sugar topping. Combine ⅛ cup of sugar and ½ teaspoon cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture over the batter.
Bake at 350° for 45-50 minutes or until golden brown and firm in the center of each loaf.
Enjoy a loaf right away and then wrap the extra cooled loaves in plastic wrap. Store in the freezer up to three months and remove the loaves as you need them.

Notes

This recipe can easily be baked in regular or mini muffin pans. I make mini muffins for this post along with the smaller loaves. The muffins baked for 17 minutes at 350°.

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